Aramark

Manager

• Plan, manage, and guide multiple contracted services for a client normally generating $2-15M+ in revenue to meet operating and financial goals.
• Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations.
• Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.
• Builds, develops, and leads a management team and staff capable of carrying out organizational objectives.
• Recommends methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations.
• In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity.
• Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports.
• Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times.

EVS General Manager

• Support the Restaurant Manager and Assistant Manager in the smooth day-to-day running of our bar and restaurant operations
• Motivate and develop a large team, drive sales performance, and ensure consistently high standards of service, safety, and cleanliness
• Play a key role in leading and inspiring the team to deliver exceptional guest experiences
• Support with recruitment and training
• Manage labour, stock control, and sales targets
• Maintain high standards of food safety, health and safety, and cleanliness
• Handle guest feedback, concerns, and complaints professionally
• Drive KPI performance, customer satisfaction scores, and Tripadvisor ratings
• Ensure all procedures, checklists, and processes are followed correctly
• Support investigations and disciplinary processes when required

Food & Beverage Duty Manager

• Lead and manage all kitchen operations
• Ensure high standards of food quality, safety, hygiene, and cost control
• Oversee ordering, stock management, menu planning, compliance, and team performance
• Maintain a strong focus on client satisfaction and operational excellence
• Oversee daily kitchen operations including food preparation, service, and cleanliness
• Conduct daily servery and kitchen inspections
• Manage overproduction and food waste effectively
• Compile and manage weekly food orders using Aratrade
• Monitor stock levels, portion control, and stock takes
• Ensure accurate documentation and system updates
• Develop and maintain 4-week menu cycles

Kitchen Manager

Human Resources

• Asegurarse de que todas las áreas designadas se limpien con rigurozidad asegurándo la desinfección e higiene de los lugares asignados.
• Asegurarse de que todo el equipo y productos que se utilizan y se almacenan sea el indicado para realizar la limpieza.
• Cumplir las rutinas de trabajo asignadas por el supervisor, jefe de grupo, jefe de turno o persona a cargo.
• Asegurarse de verificar periódicamente los equipos e informar de cualquier deficiencia.
• Llevar a cabo tareas adicionales de limpieza cuando sea necesario.
• Utilizar la lavadora del centro para la lavandería interna cuando sea necesario.
• Seguir las normas de salud y seguridad y la política de incendios.
• Informar de los peligros a la jefatura directa.
• Seguir la política de la empresa para atender los comentarios o las quejas de los clientes, derivando sus requerimientos a la jefatura directa.
• Garantizar que la ropa, incluido el calzado y el tocado, y la higiene personal sean de la máxima calidad en todo momento.
• Participar en la capacitación de la empresa para mejorar su nivel de rendimiento.
• Sugerir áreas de mejora y tomar las medidas correctivas necesarias.

AUX DE LIMPIEZA

Auxiliar Part Time

• Provide HR Specialist support for the Aramark Corporate functional staff / Centers of Excellence (COE).
• Issue resolution, follow up and recommendations for corporate COE’s including but not limited to: Hotline calls response, investigation and follow, Corrective action/performance management consulting, and Policy interpretation
• Talent Acquisition – corporate Accelerate to Leadership and Step up to Leadership point of contact
• HR metrics reporting and analysis

Human Resources Manager

• Establish overall ownership and accountability of operational management and financial performance
• Maintain client and customer rapport
• Build revenue and manage budget
• Implement corporate management agenda for productivity and financial initiatives
• Ensure safe and healthy environment for clients and employees

District Manager

• Develops and implements dietary solutions to meet residents' needs and tastes.
• Oversees and manages dietary operations for residents in a senior living facility.
• Engages and develops team members to their fullest potential.
• Plans and leads daily team briefings.
• Ensures safety and sanitation standards in all operations.
• Maintains a safe and healthy environment for clients, customers and employees.
• Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer.

Manager, Culinary Services

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

Chef Manager

• Provide leadership and direction for multiple units
• Ensure financial performance and client satisfaction
• Maintain compliance and safety standards
• Coach and develop staff

District Manager – Southeast Region

• Oversee and manage dining operations where customers order prepared foods from a menu
• Use Aramark's coaching model to engage and develop team members to their fullest potential
• Reward and recognize employees
• Ensure individual and team performance meets objectives and client expectations
• Plan and lead daily team briefings
• Ensure safety and sanitation standards in all operations
• Identify client needs and communicate operational progress
• Ensure the completion and maintenance of P&L statements
• Deliver client and company financial targets
• Bring value through efficient operations, appropriate cost controls, and profit management
• Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
• Ensure entire team is trained and able to implement
• Supervise team regarding production, quality and control
• Maintain a safe and healthy environment for clients, customers and employees
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

Food Service Manager

Director

• Lead, mentor, engage and develop teams to maximize their contributions
• Ensure food services appropriately connects to the Executional Framework
• Coach employees by creating a shared understanding about what needs to be achieved and how to execute
• Reward and recognize employees
• Ensure safety and sanitation standards in all operations
• Identify client needs and effectively communicate operational progress
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Ensure the completion and maintenance of P&L statements
• Achieve food and labor targets
• Manage resources to ensure quality and cost control within budgetary guidelines
• Implement and maintain Aramark agenda for both labor and food initiatives
• Create value through efficient operations, appropriate cost controls and profit management
• Full compliance with Operational Excellence fundamentals, including food and labor
• Direct and oversee operations related to production, distribution and food service
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products
• Develops operational component forecasts and can explain variances
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
• Recruits, hires, develops and retains front line team
• Conducts period inventory
• Maintains records to comply with ARAMARK, government and accrediting agency standards
• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
• May participate in sales process and negotiation of contracts
• Looks for opportunities to implement new products and services which support sales growth and client retention
• Develop and implement food service plans aligned with the client's mission and vision

Food Service Director

Designer

• Cleans and maintains assigned area(s) to meet customer and client satisfaction
• Schedules and assigns daily work assignments to a custodial team and leads completion of tasks
• Adheres to established procedures to provide a safe working environment
• Maintains a clean and orderly environment to project the safety and health of others
• Cleans assigned areas to Aramark and client standards and requirements
• Reports maintenance concerns via work order requests to appropriate personnel
• Secures the facility, ensuring building is locked/unlocked as required
• Ensures security of company assets

Custodial Services Worker Lead

Account Executive

• Meet or exceed quarterly and annual sales revenue targets by developing a territory-specific growth plan
• Meet or exceed prospecting activity expectations as determined by Sales Management
• Secure prospective client appointments via participation in targeted telemarketing, drop-offs, cold calling, and other selling strategies
• Update sales software database daily/weekly as advised by Sales Management
• Prepare for client appointments by performing client research, tailoring sales materials, and using available resources
• Meet with prospective clients to secure their business
• Implement appropriate follow-up client meetings to complete the sales process
• Meet client timelines and deliverables for installation via close coordination with client partners